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Applesauce




Source of Recipe


internet
Peel, core and quarter cooking apples, grany smith, pippin, etc,
as many as you want to deal with put in large, heavy lidded pot.
Add just a bit of water to get the juices going and the juice of
one lemon. Cover and stew on very low heat, watch to prevent
burning, add water as needed, just 1/4 cup at a time. When apples
have cooked down, stir to break up, puree if you want it smoother,
add sugar and cinnamon to taste, brown sugar is nice.